Creamy Winter Vegetable Bake: A Hearty Dish (Print Version)

Discover a comforting Creamy Winter Vegetable Bake recipe. Full of roasted veggies and a rich sauce, it's a warm hug for chilly evenings.

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 70 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: Homestyle
Dietary: Vegetarian

# Ingredients:

→ Hearty Winter Vegetables

01 - 2 lbs potatoes (Russet or Yukon Gold), peeled and diced
02 - 1 lb carrots, peeled and diced
03 - 1 lb parsnips, peeled and diced
04 - 1 head broccoli, cut into florets
05 - 1 large yellow onion, diced
06 - 2 tbsp olive oil

→ Creamy Sauce Base

07 - 4 tbsp unsalted butter
08 - 1/4 cup all-purpose flour
09 - 3 cups whole milk
10 - 1 cup vegetable broth
11 - 1 cup sharp cheddar cheese, freshly grated
12 - 1/2 cup Gruyere cheese, freshly grated

→ Flavor Enhancers

13 - 4 cloves garlic, minced
14 - 1 tsp fresh thyme leaves, chopped
15 - 1/4 tsp ground nutmeg
16 - Salt and freshly ground black pepper, to taste

→ Finishing Touches

17 - 1/2 cup panko breadcrumbs
18 - Fresh parsley, chopped (for garnish, optional)

# Instructions:

01 - First things first, get those veggies ready! I start by peeling and dicing the potatoes, carrots, and parsnips into roughly 1-inch pieces. Then, chop your broccoli into florets. Toss them all on a baking sheet with a good drizzle of olive oil, a generous pinch of salt, and some fresh black pepper. Roast them in a 400°F (200°C) oven for about 20-25 minutes, until they’re tender-crisp. You want them cooked but still holding their shape, because they’ll finish cooking in the Creamy Winter Vegetable Bake. This is where I always forget to season evenly, so give them a good toss!
02 - While the veggies are roasting, grab a large saucepan. Melt the butter over medium heat. Once it’s shimmering, add your diced yellow onion and cook until softened and translucent, about 5-7 minutes. Then, stir in the minced garlic and cook for another minute until fragrant – oh, that smell! Now, sprinkle in the flour, stirring constantly for 2 minutes. This is your roux, and it’s super important to cook out that raw flour taste. I once didn't cook it long enough, and the sauce had a weird, pasty flavor. Don't make my mistake; let it bubble gently.
03 - Slowly, and I mean slowly, whisk in the milk, a little at a time, until completely smooth after each addition. This prevents lumps, which are the bane of any creamy sauce. Once all the milk is in, gradually whisk in the vegetable broth. Continue to cook, stirring frequently, until the sauce thickens to your desired consistency – it should be coating the back of a spoon. Now, stir in your freshly grated cheddar and Gruyere cheeses until they’re melted and smooth. Season with salt, pepper, a pinch of nutmeg, and fresh thyme. Taste it! Adjust seasonings as needed. This is the heart of your Creamy Winter Vegetable Bake, so make it sing!
04 - Now for the fun part! Gently fold the roasted vegetables into your cheesy, creamy sauce. Be careful not to mash them too much; we want those lovely chunks of goodness. Pour this mixture into a large baking dish (I use a 9x13 inch one, it's my go-to for bakes). Make sure it’s spread evenly. This step always makes me so happy, seeing all those vibrant colors come together. I've definitely overloaded a smaller dish before, leading to a bubbling, overflowing mess in the oven, so choose your dish wisely!
05 - Sprinkle the panko breadcrumbs generously over the top of your Creamy Winter Vegetable Bake. If you're feeling extra, a little extra grated Parmesan cheese over the breadcrumbs is never a bad idea. Pop it back into the preheated 400°F (200°C) oven. Bake for another 20-25 minutes, or until the topping is golden brown and bubbly around the edges. Keep an eye on it; breadcrumbs can go from golden to burnt pretty quickly, I learned that after a few too many dark crusts.
06 - Once it's beautifully golden and bubbling, take the Creamy Winter Vegetable Bake out of the oven. This is the hardest part, honestly: let it rest for 10-15 minutes before serving. This allows the sauce to set a bit and prevents it from being too runny when you scoop it out. The smell filling your kitchen right now should be absolutely divine – earthy, cheesy, and utterly comforting. Garnish with a sprinkle of fresh parsley if you have it. It just looks so much prettier, doesn't it?

# Notes:

01 - Don't skimp on grating the cheese fresh; pre-shredded just doesn't melt the same way, honestly.
02 - Leftovers are fantastic for lunch, but reheat slowly in the oven to keep that creamy texture. Microwaving can make it a bit watery, I learned that the hard way.
03 - Tried using sweet potatoes once instead of regular, and it added a lovely sweetness. Just adjust the other veggies so it doesn't get too cloying.
04 - A sprinkle of fresh thyme right before serving really wakes up all those rich flavors.

# Equipment Needed:

01 - Large baking sheet
02 - large saucepan
03 - large baking dish (9x13 inch)
04 - whisk
05 - grater

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 25-35g
Total Carbohydrate: 45-55g
Protein: 15-20g

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